I wrote an article for LEEF, an Afrikaans magazine in SA, about our life here in France. Their February summer issue was devoted to all things French and I was asked to do a contribution. I called it “In the shade of the walnut tree”. This is our favorite spot in summer time where we enjoy our apéros and amuses bouches, long lazy lunches and philosophical discussions.
So…for the Afrikaans readers out there; the February issue of LEEF magazine is still available on the shelves. For my English and other readers I will soon translate the article into English and post it here.
In the meantime, here in the French countryside we are enveloped in the blankets of winter with misty days, rain, and cloudy skies. It makes for an ambiance filled season and we all enjoy gathering in the bistros around cups of coffee or chocolat chauds. Those more daring go for a glass of Ricard. We talk about the cold and the rain congested soil and what we’re having for dinner. Nestled in the misty hills, the chimneys have trails of smoke. The kitchens smell of les potages, soupes et veloutés and long sauce bourguignons. Our animals are safely sheltered in the stables while the fields are left bare for regrowth. We are cocooning.
à la prochaine fois!
Winter has suddenly hit us with a bang and out came the soups of which onion soup is a favorite. The secret of a good onion soup rests on a good stock (preferably homemade) and of course the slow, deep caramelizing of the onions. If you want a quick soup for dinner, this is not it. But no doubt, for a cold day, an onion soup, topped with a melted cheese crouton, is pure heaven.
Pincée de fleur de sel:
- The longer you can caramelize your onions, the more flavorful they will be. It is a myth that onions can be caramelized within 10 minutes.
- I cut my onions in quarters and then slice the quarters finely, because I don’t like long strips dripping soup from my spoon.
- To serve country style, serve the soup in a tureen with the croutons on top and serve each portion from the tureen.
- It can also be served individually by placing a slice of bread on the soup, top with cheese and grill for a few minutes to melt the cheese.
- Don’t be skimpy with the thyme as it adds to the flavor.
- To really serve a soup and not soaked bread, don’t serve too much bread in the soup, for it soaks up a lot of the liquid and you will be left with only onions and soaked bread.
- Serve the soup hot in warmed bowls.
..a variety of onions..
..onions cut into quarters and sliced thinly, cooked until translucent and caramelized until dark and soft…
…countrybread, called a tourte here inCorréze, sliced and torn into smaller portions..
..Vieux Cantal( aged Cantal cheese) broken into small chunks and sprinkled on the bread and soup for a country dinner..
To all my American friends and readers…have a Happy Thanksgiving!
..à la prochaine fois..
“Un rideau de flocons blancs ininterrompu miroitait sans cesse en descendant vers la terre; il effaçait les formes, poudrait les choses d’une mousse de glace; et l’on n’entendait plus, dans le grand silence de la ville calme et ensevelie sous l’hiver, que ce froissement vague, innommable et flottant de la neige qui tombe, plutôt sensation que bruit , entremêlement d’atomes légers qui semblaient emplir l’espace, couvrir le monde.” Guy de Maupassant, boule de suif.
“It was early autumn, then, before the snow began to fly. –(There’s an expression for you, born in the country, born from the imaginations of men and their feeling for the right word, the only word, to mirror clearly what they see! Those with few words must know how to use them.) Men who have seen it, who have watched it day by day outside their cabin window coming down from the sky, like the visible remorse of an aging year; who have watched it bead upon the ears of the horses they rode, muffle the sound of hoofs on the trail, lie upon spruce boughs and over grass – cover, as if forever, the landscape in which they moved, round off the mountains, blanket the ice in the rivers – for them the snow flies. The snow doesn’t fall. It may ride the wind. It may descend slowly, in utter quiet, from the grey and laden clouds, so that you can hear the flakes touching lightly on the wide white waste, as they come to rest at the end of their flight. Flight – that’s the word. They beat in the air like wings, as if reluctant ever to touch the ground. I have observed them coming down, on a very cold day, near its end when the sky above me was still blue, in flakes great and wide as the palm of my hand. They were like immense moths winging down in the twilight, making the silence about me visible.” – Howard O’Hagan Tay John
…Voilà coin Perdu in January! Quiet and silent behind its curtain of white…
..A view on the bench, where I dream and plan, except in winter. Then I dream and plan by the fire..
..Forgotten socks …
..and terracotta pots waiting to be cleaned..
..Two adorable faces, waiting for fresh hay..
..The Eiffle tower, a bit askew in the potager..
..Old barrel rims, waiting to become arches in the potager..
..The wine bottle rack, serving some different purpose every so often..
..The road to la toilette requires snow boots..
..”La toilette” in snow attire..
..Velouté de butternut..
- Clean and chop and onion and fry in some olive oil.
- Add some cleaned Butternut, cut into chunks.
- Cover with vegetable or chicken stock until vegetables are completely covered. simmer until very tender.
- Mix to a puree and put back on gentle heat.
- Add coconut milk to the soup according to your preference.. Season and leave to simmer gently on low heat for about 10 minutes.
- Add the juice of 1 orange, season with salt and pepper.
- Serve warm with freshly grated nutmeg and crusty bread.
So, on this quiet, hushed snow note, I leave you..
This is the last post of our menu and it is with a touch of sadness that I say goodbye for now… I enjoyed sharing this menu with all of you and I enjoyed all the comments and visits and stories, kindness and care. Thank you!
With this festive dessert I wish you all a very joyeux Noël. May you all be just as festive in spirit!
- Cut 4 apples in 4 slices.
- Melt butter and dip the slices in the melted butter.
- Marinate some dried raisins, nuts and cranberries in amaretto liqueur.
- Rollther apple slices in a mixture of sugar and cinnamon and restack the slices to form a turret of apple with fruit in between the layers.
- Place in an oven proof oven pan, top with a knob of butter and bake for 30 minutes.
- Sauce: Heat 150ml milk and 150 ml cream. Whisk together 3 egg yolks and 40g sugar until light and thick. Add to the warm milk while whisking and continue whisking the mixture until it thickens. Remove from the heat and strain through a fine sieve.
- Add a tsp of amaretto liqueur. Sprinkle with sugar to prevent a skin from forming and leave to cool.
- Serve an apple on a plate, decorate with star anise, cinnamon stick and a spooning of sauce. Sprinkle some gold leaf and serve.
serves 4 people
Joyeux noël…Merry Christmas…Geseënde Kersfees!!!